Summary

Ingredients

• 6 large chicken drumsticks
• 1 bunch soup greens
• 1 medium onion (s)
• 1 ½ liters water
• 4 large carrot (s)
• 150 g rice
• 3 egg (s)
• 1 medium lemon (s)
• salt and pepper
• possibly chicken stock powder

Print Recipe Pin Recipe

Instructions

1. Wash the chicken drumsticks. Peel the onion and fry it in a large saucepan, pour in 1.5 liters of cold, salted water and bring to the boil. Clean the soup greens, roughly dice and add to the legs and simmer for about 1 hour over low heat.
2. Remove the legs, remove skin and bones and cut into bite-sized pieces, remove the soup greens and onions with the ladle and dispose of them.
3. Bring your rice to a boil with the chicken in the chicken broth. After about 10 minutes add the peeled, diced carrots and cook for another 10 minutes (I use rice, which takes 20 minutes to cook).
4. Squeeze the lemon. Beat the eggs together with the juice, stir quickly with the whisk into the soup. Season to taste with salt and pepper and, depending on your taste, add a little chicken broth.
5. If you like it thicker, you can use more rice.
6. My family especially likes the soup during the cold season, it gives a lot of power.